Reviewed: Oct. 14, 2009

this was a very good corn pudding. I did add some chopped onion and red pepper, in which I saute them in the butter. Also used my own corn and creamed corn that I had frozen from my garden. Since I used fresh corn from the garden I halved the sugar which my husband said I should have left the sugar out completely. It turned out really good.

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NINA L.

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 27, 2009

Use corn on the cob instead of can corn !

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Sabrina

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Reviewed: Sep. 9, 2009

I gave it a two because it wasn't as expected. It tasted more like scrambled eggs with corn. Even my boyfriend who normally comsumes anything "corn" with exuberance, was a little hesitant with this one. It was easy to prepare though. Just not my favourite corn recipe.

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francesca

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 16, 2009

This was wonderful. I took it to a pot luck dinner and it was one of the first dishes to be totally empty! Will definitely make this again.

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PHARMON1

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Reviewed: Apr. 15, 2009

I love this recipe! My husband prefers cream corn and I like whole. This is the perfect combination of the two. I just made this as an Easter side dish. I like to sprinkle a little paprika on the top to add a little heat and color. Yum!

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Amamarie

Cooking Level: Intermediate

Home Town: Linden, Texas, USA

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Reviewed: Mar. 25, 2009

I've made this twice so far. The first time I used flour and the second Jiffy corn muffin mix. They both turned out great, but I did cook it a little more than called for so it was not runny. I may try adding more corn muffin mix next time. Thanks for a great recipe!

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Mommyof2

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

Tasty, but too sweet. Better for holiday meals than everyday ones in my opinion.

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rijg

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Reviewed: Feb. 15, 2009

Not what I was expecting. This didn't go over very well at the dinner table. Seemed like a custard with corn in it. The taste is okay but the aesthetics were not so good.

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JessLuoma

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Reviewed: Feb. 3, 2009

Five stars for ease and tastiness! Everyone loved this. I used 1/3 cup sugar, may try 1/4 cup next time.

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SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Dec. 16, 2008

If I could give this 100 stars I would. we followed someone else's suggestion and since we were making it for a party we doubled everything and instead of flour and sugar we used 1 full box of the Jiffy Mix Corn Muffin Mix. It took almost an hour to cook but it was THE BEST DISH EVER!!!!!! We will always make this for potlucks this is our new favorite and we have eaten it for 3 days in a row.

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Christie Lynn

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Reviewed: Dec. 15, 2008

This recipe is exactly like my mothers! The only thing I did different was to use 2 bags of corn that I froze from fresh corn. (In my opinion, the only way to make this!) Yummy! Thanks for the recipe!

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Sheri

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

Everyone that has ever had this LOVES it. I have given this recipe out numerous times. There are never any left overs and it is very easy to make.

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Keady Keenan

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Reviewed: Nov. 26, 2008

This turned out great

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WaLkSwItHmOoN

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Toney, Alabama, USA

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Reviewed: Jul. 14, 2008

Was SO easy to throw together, but a little soupy for the baking time. Took more like an hour to bake, but it tasted out of this world fantastic! Depending on how sweet and/or buttery you like your corn pudding, you might want to tinker with the measurements.

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SetTheRays

Cooking Level: Intermediate

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jun. 5, 2008

This is yummy. Try it with bell pepper and pimentoes also. Kinda puts a mexician twist to it. Really good.

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yaba

Living In: Ninety Six, South Carolina, USA

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Reviewed: Feb. 10, 2008

I printed this recipe out as an emergency replacement for a failed side dish. The taste was delicious, a tad too sweet for my taste. I will cut down on the sugar next time. Cooking time was definitely closer to an hour, but didn't mind with such a wonderful outcome!

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NeverAgain

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

it had a wired texture, was very runny and ended up cooking it 75 minutes, won't make it again

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DEENISE

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Reviewed: Jan. 5, 2008

This is almost identical to my mother's recipe. I made the following modifications: I cut the sugar in half, thawed out frozen corn instead of canned corn (the canned seems to make it soggier), and I added 1/2 cup on sharp cheddar cheese to offset the sugar.

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KO

Cooking Level: Expert

Living In: Holladay, Utah, USA

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Reviewed: Dec. 25, 2007

I just made this and pulled it out of the oven. I followed the directions as stated. It came out as a previous cooker said, watery and seperated. Really weird. Tastes good, but now I dont really want to serve it for dinner. Maybe not only drain the canned corn, but press the liquid out of it?

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MOMMY2GWEN

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Reviewed: Dec. 2, 2007

Yummy! I almost felt guilty eating this it was so good. This also tastes really good with a little bit of cheese sprinkled on top. What a fantastic recipe!

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